When Diane and Michael Mina first saw their future home - a 3,500-square-foot house in the pastoral town of Nicasio - he made a beeline for the backyard. A renowned chef with three restaurants in San Francisco and a total of 18 across the country, he was primarily concerned with the garden and outdoor kitchen.

Or rather, the lack of the latter. "I'm very particular," he explains. "I would have felt terrible if I had to tear out an existing kitchen." (Luckily, the previous owner never got around to building one.) And it was essential that the garden, which occupies just a fraction of the nearly 3-acre property, would allow him and Diane to fulfill a long-held ambition of growing produce and herbs.

"We wanted country living," recalls Diane of their search, which spanned eight years, on and off. "With this house, half the dream was already there. We just had to add to it."

The two-story dwelling is ample enough for the couple; sons Sammy, 15, and Anthony, 11; and canines Athena, Hank and Molly. The only updates made to the house itself were the exterior paint color and kitchen appliances. Most of their makeover energy has been earmarked for the all-important outdoors.

With the help of local landscape designer Denise Wahl, they started planting last year and continue to experiment. Says Diane: "Denise is versed in organic farming and uses tips and tricks she has had previous success with, as well as tips she gets from other organic farmers."

Alfalfa pellets are mixed into their garden to boost the soil, which is turned frequently. The 'Bartlett' pear and 'Gravenstein' apple trees have shown signs of improvement since receiving a one-time dose of milk. (Denise suggested the treatment after hearing success stories; the milk provides the trees with calcium that may help sweeten their fruit.) During the summer, the Minas harvested lettuces, basil, rosemary, sage, heirloom and 'Sweet 100' tomatoes, 'Blue Lake' beans, chile and sweet peppers, blueberries, watermelons, zucchini, squash and more.

Microclimate

The microclimate in Nicasio has its pros and cons. The heavy, evening winds in May and June can cause the plants to dry out quickly, so twice-daily waterings are required. The June-through-October heat makes for a long growing period, with the fog and cool, slow breezes keeping things from getting too hot. And in the chilly winter months, the frost that develops is necessary for the peach and nectarine trees to produce fruit.

"We grow far more than we can eat, so I take a lot of it into the restaurant," says Michael. At his eponymous dining room in San Francisco's Financial District, a recent dinner menu included Hay-Smoked Côte Du Boeuf served with 'Blue Lake' beans, a Maine Lobster Pot Pie with Thai influences that used 'Opal' basil, and a Tomato Terrine made with an assortment of tomatoes from the Mina garden.

"You're inspired by what's in front of you," says Diane. "Even the kids will go out and pick something and say, 'Let's make tacos or an arugula salad tonight.' It just feeds our soul to see that."

Sammy and Anthony know their way around a kitchen. They've been joining their father at his restaurants since they were as young as 4. On Saturday nights, when he drives an hour to San Francisco for dinner service, they often accompany him. (He works six days a week, taking Sundays off.) They man different stations in the kitchen - "Everything from garde manger to pastry," says Michael - and have been known to work the front of house, welcoming diners.

L-shaped kitchen

Michael's professional kitchens have the same L-shaped configuration as the one he built in his backyard. "Everyone has their own work space," he says of the layout preference. "You're not tripping over each other."

In his open-air kitchen, the prep and cooking duties are generally his alone. (Diane handles plating and is in charge of the bar.) Michael has outfitted the space with Viking appliances, a Hobart industrial dishwasher and stainless steel tables. The concrete-topped island and bar were built with salvaged wood.

The grill installed in the island is used in an unconventional way. "Nothing has ever been cooked on that grill, and nothing ever will be," says Michael. Large chunks of flagstone - left over from when the previous owner paved the patio - have taken up residency on the grill. They function as a serving station for meats served buffet- or family-style. After heating up the stones on the grill, he places them on the counter. The platters of food are then arranged on the warm stones so they retain their temperature. For grilling fare - such as whole pork loins, ducks, lamb chops and hamburgers - Michael uses the Big Green Egg, a large domed cooker.

The Minas frequently entertain - in part because they love it, and in part because "we don't get invited over much," says Diane with a laugh. In their early days, she remembers being nervous to cook for Michael. That's changed, though: She now makes dinner for the boys and will set aside a plate for her husband to enjoy when he gets home from work. "I like complicated dishes," he admits, "but also appreciate simple foods."

And when they have friends and family over, simplicity is usually in order. Adjacent to the outdoor kitchen, a long table seats at least a dozen. Guests can chat or watch the chef in action. "When designing a kitchen," he points out, "always keep in mind the social aspect." The cooking and dining areas are covered so they can be utilized year-round; Thanksgiving and Christmas feasts have even been hosted outside.

Wood Stone oven

The latest addition to the alfresco setup is the Wood Stone oven. The Mt. Adams 5-foot model is sheathed in brick to blend in with the rustic setting. In tandem with their garden, the wood-fired oven has been a game changer. "Our new thing is pizza parties," says Michael. "We provide the dough, meats and cheeses. People just go out and pick whatever else they want."

It takes 2 minutes to cook a pizza. Michael's toppings of choice are pesto, zucchini, squash blossoms, goat cheese and sweet cherry tomatoes. Diane is partial to arugula, chiles, garlic and pesto prepared with basil from the garden, combined with prosciutto and feta cheese, then drizzled with extra virgin olive oil. The boys like to make variations on "momma's pizza": Sammy adds red sauce, mushrooms and mozzarella, while Anthony adds red sauce, extra garlic and cheese.

If it was possible, Michael would have a Wood Stone in all of his restaurants, he says, but the ovens have strict ventilation requirements. None of his San Francisco establishments - Restaurant Michael Mina, Bourbon Steak and RN74 - can accommodate one. "Maybe someday," he says, "in the little Italian restaurant that Diane's always wanted."

Given their backgrounds in the restaurant industry - they met 22 years ago while working at San Francisco's Redwood Room - it's no surprise that Diane and Michael Mina are consummate hosts. Compiling a handful of tips for easier entertaining was right up their alley.

Use your best stuff: So often, we forget about our fancy platters, candle holders and crystal, allowing them to give way to everyday things. It doesn't take much additional effort to bring out those nicer items, though, and they typically conjure up great memories or come with fun stories. Plus, they always make the occasion seem all the more special.

Be prepared: Whenever possible, do things in advance so that you're not left with so much work the day of your get-together. We typically set the table a night or two in advance, for instance. We also decide on wines beforehand.

Self-serve: Just because you're hosting the party doesn't mean you have to constantly be serving. In order to enjoy the company of your friends and family as much as possible, open the wine and place it on a side table with glasses. This way, guests will be encouraged to help themselves instead of waiting for you to serve them.

Be colorful: We love to add color whenever possible. Diane's favorite color is red and she frequently finds ways to add splashes of it to the table.

Mix and match: Often it's more interesting to mix and match rather than matching everything perfectly. Feel free to combine the old with the new, for example. Diane uses her Nanna Campagne's silverware, which was handed down to her alongside new pieces she has collected.